Ancho Pepper-Cherry Sauce
This tangy, sweet-and-spicy take on barbecue sauce has a nice balance of vinegar, sweetness from the cherries and spice from the chili powder. Try it with pork tenderloin or steak. Source: EatingWell Magazine, January/February 2019
Ingredients
Directions
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Combine cherries, onion, vinegar, ketchup, brown sugar, water, garlic, chile powder and cumin in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer until the onion is tender, 15 to 20 minutes.
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Transfer the mixture to a blender. Remove the center piece of the lid (so steam can escape) ; secure the lid and place a towel over the opening. Process until smooth, about 30 seconds. Add butter and salt; process until smooth.
Nutrition Facts
Serving Size: 2 tablespoons
Per Serving:
54 calories; 1.6 g total fat; 0.9 g saturated fat; 4 mg cholesterol; 233 mg sodium. 72 mg potassium; 10.5 g carbohydrates; 0.5 g fiber; 9 g sugar; 0.4 g protein; 264 IU vitamin a iu; 1 mg vitamin c; 4 mcg folate; 12 mg calcium; 4 mg magnesium; 7 g added sugar;
Exchanges:
1/2 fat, 1/2 other carbohydrate